Ingredients
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean (or 1 tablespoon vanilla extract)
5 large egg yolks
1/4 cup (30 g) cornstarch
2 tablespoons (30 g) unsalted butter, cut into small pieces.
Instructions:
Heat the Milk:
In a medium saucepan, heat the milk and half of the sugar (1/4 cup) over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk.
Bring the mixture just to a boil, then remove from heat. Let it sit for about 10 minutes to infuse the vanilla flavor. If using vanilla extract, add it after heating the milk.
Whisk the Yolks and Sugar:
In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until the mixture is thick and pale yellow.
Add the Cornstarch: Sift the cornstarch into the egg yolk mixture and whisk until smooth.
This helps to prevent lumps in the pastry cream.
Temper the Eggs:
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This step prevents the eggs from curdling when added to the hot milk.
Combine and Cook:
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for another 1-2 minutes to ensure the cornstarch is fully cooked and the cream is thick.Add Butter: Remove the saucepan from the heat and whisk in the butter until smooth and fully incorporated. If using vanilla extract, add it now.
Strain (if necessary):
If you used a vanilla bean, remove the pod. For an extra smooth pastry cream, you can strain the mixture through a fine-mesh sieve.
Cool the Pastry Cream: Pour the pastry cream into a bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled, at least 2 hours.
Tips for Perfect Pastry Cream:Avoid Lumps: Whisk constantly while cooking the cream and make sure to sift the cornstarch before adding it to the eggs.
Temperature Control: Be careful not to overheat the mixture. Cook over medium heat and remove from heat as soon as it thickens and comes to a boil.
Flavor Variations: You can infuse the milk with other flavors like citrus zest, coffee, or chocolate for different variations of pastry cream.
Storage: Pastry cream can be stored in the refrigerator for up to 3 days. Whisk it before use to restore its smooth consistency.This pastry cream can be used in a variety of desserts and is sure to impress with its rich and creamy texture!